The frying time is too long, so you need to add some flour or starch to the stuffing, mix the stuffing with eggs, pour the oil in a hot pan, and fry the lion's head with oil. Don't turn it over immediately, fry it for a while before moving, and feel that the surface skin is stretched and the color is deep golden. The following is a compilation of relevant content sharing for everyone. Don't miss it for interested friends. Come and have a look!

ingredients: 1kg of pork stuffing, 5g of salt, 1g of starch, 3 teaspoons of oil, 4 teaspoons of soy sauce, 5 teaspoons of sugar, 2ml of cooking wine, two slices of ginger and thick soup treasure.

1. Add marinade and about 2ml of water to minced meat, and whip it vigorously in one direction to make meatballs.

2. Put the oil in a hot pan, and fry the meatballs in the oil until golden brown.

3. Add soy sauce, sugar, cooking wine and thick soup treasure to the pot, add enough water and bring to a boil.

4. Add the lion's head and stew until the juice is thick.

Cooking skills:

1. Lion's head should be soft and delicious with rich juice. It is best to make meatballs with half-fat and half-thin pork belly mud, and it is best to chop them manually instead of using a meat grinder. Fine-cut and coarse-cut, the size should be like rice grains, not too fine, so that there is a gap between the meat to contain juice. In addition, it is best to simmer slowly, and if you are afraid of greasy, you can appropriately increase the proportion of lean meat.

2. When making this braised lion's head, the thick soup treasure should be added when pouring the soup. After being heated and melted in boiling water, it will fully blend with the soup. When the thick and mellow sauce meets the lion's head, it will bring a smooth and delicious taste experience.